The first step is to have a medium-sized saucepan placed over medium heat on your stovetop. Pour in the condensed milk and warm it up enough to melt the chocolate chips. You don’t want to see the mixture bubbling, but simmering lightly is perfectly fine. You can then add the shot of espresso or a cup of coffee
This is where you may or may not need to add extra water or not. A cup of coffee needs to boil off the water content, so sticking to low heat and continuing stirring is advised. You don’t want the chocolate to burn along with the condensed milk. When the milk and coffee mixture has thickened enough, this is when you add the chocolate chips.
Keep stirring this until the mixture is completely smooth and reduce the heat as needed. Now you will need a baking tray that has a layer of silicone-coated baking paper laid on the bottom. But sure to have the edges of the baking paper folded upwards to this is easier to remove the fudge later.
Pour in the fudge mixture and use a spatula to help it settle and flatten out further along with the silicone paper. The spatula helps to scrape out the saucepan so you don’t leave any of your coffee fudge behind. Now, you chill this in the fridge until it completely sets for two hours.
After the fudge is set you can lay the silicone paper onto a flat surface and slice the fudge into even strips. Use a sharp knife or a plastic knife that slices through easily. A kitchen knife needs cleaning more often, so use a paper towel to clean this in between each slice. Slice these pieces into 1-inch by 2-inch rectangle pieces.